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Chicken Soup without cremini coffee greens

Found 9 recipes

DIFFICULTY LEVEL

Chicken Soup with Asparagus and Shiitakes,[...]

For the Roasted Fennel Matzoh Balls: 2 small-medium fennel bulbs (about 1 pound, weighed with 2 inches of top stalks) 2 tablespoons olive oil 1/2 cup chicken[...]

Source: epicurious.com
Chicken Soup With Galangal (Kai Tom Kha) Recipe

    The only thing which can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumey, exotic[...]

Source: cookeatshare.com

Chicken Soup for Curing Colds

15 chicken backs or 1 whole chicken 3 carrots , chunked 1 head garlic 2 medium yellow onions or 2 medium white onions 3 bay leaves 1/2 tablespoon oregano 2[...]

Source: food.com
Chicken Soup With Jasmine Rice and Ginger

1/3 cup jasmine rice, rinsed 1 tablespoon jasmine rice, rinsed 4 cups water 3 inches piece fresh ginger , peeled 3 cups organic low sodium chicken broth 1[...]

Source: food.com
Chicken Soup with Galangal (Kai Tom Kha)

2 stalks lemon grass * 1 cup water 4 cups coconut milk 8 Chicken chicken thighs * 1 1/3 pounds chicken breast diced 10 slices galangal * 2 tablespoons fish[...]

Source: recipeland.com
Chicken Soup with Mongo Beans

2 pounds broiler-fryer chicken cut up in 2 inch pieces 2 teaspoons ginger ground 2 large tomatoes quartered 1 clove garlic mashed 3/4 pound beans mongo,[...]

Source: recipeland.com
Chicken Soup for Curing Colds

15 chicken backs or 1 whole chicken 3 carrots , chunked 1 head garlic 2 medium yellow onions or 2 medium white onions 3 bay leaves 1/2 tablespoon oregano 2[...]

Source: food.com
Chicken Soup With Jasmine Rice and Ginger

1/3 cup jasmine rice, rinsed 1 tablespoon jasmine rice, rinsed 4 cups water 3 inches piece fresh ginger , peeled 3 cups organic low sodium chicken broth 1[...]

Source: food.com
Chicken Soup With Jasmine Rice and Ginger

1/2 cup jasmine rice, rinsed 4 cups water 1 piece fresh ginger , peeled (3-inch long) 3 cups low sodium chicken broth 1 tablespoon fish sauce (nam pla) 1/4[...]

Source: food.com

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